Ingredients
Scale
Pumpkin Chia Pudding
- 1 ¾ cups almond milk
- ¾ cup organic canned pumpkin or fresh pumpkin puree
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ cup maple syrup or 16–20 drops liquid stevia
- 6 tablespoons chia seeds
- 4 walnuts chopped (optional for topping)
Homemade Pumpkin Puree
- 1–4 pound pumpkin
- 1 tablespoon coconut oil
- Pinch of Celtic sea salt
Instructions
Pumpkin Chia Pudding
- In a blender, add the almond milk, pumpkin, vanilla, pumpkin pie spice and sweetener. Don’t add the chia. Blend until smooth.
- Taste for sweetness, add more to taste
- Pour the liquid into a bowl. Add chia seeds and stir.
- Let sit for 15 minutes stirring every five minutes until the chia begins to absorb the liquid.
- Let the mixture sit at least 1 hour at room temperature or overnight in the refrigerator, covered.
- The mixture will be thin at first but the chia will thicken the liquid as it sits creating a perfect pudding texture
- Serve in bowls topped with a few walnuts.
- Store the pudding in the refrigerator for up to 3 days.
Homemade Pumpkin Puree
- Preheat the oven to 400 degrees.
- Cut off the stem of your pumpkin and split it down the middle.
- Using a metal spoon, scrape out the seeds and stringy fiber and brush the flesh lightly with coconut oil and sprinkle with sea salt.
- Place cut side down on a parchment-lined baking sheet, transfer to the oven and bake for 40 to 45 minutes, or until a butter knife easily slides in and out.
- Remove and let cool a bit, then scrape out the orange flesh and puree in a blender or food processor until smooth.
- This recipe makes 2 – 3 cups, enough for several batches of pudding. You can store your pumpkin puree in the fridge for up to 1 week, or in the freezer for up to 5 months.
- Prep Time: 10 mins
- Category: Breakfast, Snack, Dessert
- Cuisine: Seasonal, Vegan, Paleo, Gluten Free